I have to be honest, the first time I saw a recipe with chia seeds, I was less than impressed. I remember thinking to myself, “there is no way that tastes good.” So you can imagine my disappointment when I bought a greek yogurt parfait with granola and found it filled with chia seeds instead. However, I was pleasantly surprised. It’s hard to imagine that the same seeds that were used for my childhood chia-pets were now making a delicious addition to my parfait.
Chia seeds can be eaten raw, ground for use as flour, or added to a liquid to make it gelatinous. If you still have a clay chia-pet (or a regular pot too), you can sprout the seeds and use the sprouts in salads or sandwiches. In this chia oatmeal, the chia seeds are added to almond milk and become gelatinous in the refrigerator overnight.
For a great breakfast that you can take on-the-go, add the chia seed mixture to an 8-ounce mason jar and refrigerate overnight. If you prefer a more elegant bowl, just add the chia oatmeal to the serving bowl, cover, and refrigerate. Since the oatmeal will become thick overnight, you won’t be able to switch serving bowls after it has been chilled.
At least, not without lots of lumps.
These chia oatmeal jars can be made in a matter of minutes, so there is no reason to skip breakfast anymore. Just grab a jar before heading out to school or work.
I always have half a dozen mason jars in the pantry filled with the dry ingredients. Then, I just add enough almond milk to cover the oats and stick the jar into the refrigerator overnight.
This recipe is also totally customizable. You can easily substitute soy milk or regular milk for the almond milk. Or, use raisins instead of dried cranberries and blueberries. For a sweeter oatmeal, add a touch of maple syrup or honey. I found that the dried blueberries and cranberries made the oatmeal sweet enough, so I omitted the honey.
Then again, I’m the kind of person who only drinks unsweet tea.
Be sure to follow the Table for more great chia seed recipes! I’ve currently got an entire refrigerator full of shakes, puddings, and pastries packed with chia seeds that I’m currently testing!
- 1 tbsp black chia seeds
- ¼ cup oats
- ½ cup vanilla almond milk
- 1 tbsp pecans, crushed
- 2 tbsp dried fruit (cranberries, blueberries, raisins, etc.)
- 1-2 tsp honey or agave nectar (optional)
- Add all of the ingredients to an 8 ounce jar. Cover with a lid and gently shake until the ingredients are combined.
- Refrigerate for at least 4 hours, preferably overnight. Garnish with fresh fruit, if desired.